Cottage cheese and apple pancakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs; separated, see note | |
| 1 | cup | Cottage cheese; lowfat |
| 1 | cup | (packed) grated tart apple |
| ¾ | cup | Flour |
| 1 | teaspoon | Lemon juice; or more |
| 1 | tablespoon | Honey; optional |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Finely minced walnuts; or almonds, optional |
| Oil or butter; for frying -Optional Toppings--- | ||
| Real maple syrup | ||
| Sour cream or yogurt | ||
Directions
Beat the egg whites until stiff. Combine all other ingredients (except toppings and frying oil) in a medium-sized bowl and mix well. Fold in the egg whites. Heat oil or melt butter in a skillet. When it is hot enough to sizzle a drop of batter on contact, add spoonfuls of batter. Fry on both sides until firm and lightly browned. Serve right away, topped with syrup, sour cream or yogurt.
Each serving provides: Calories, 348; Protein, 18 g; Carbohydrates, 35 g; Fat, 16 g; Sodium, 564 mg; Cholesterol, 213 mg; Dietary Fiber, 2 g.
Note YOLKS are optional-use all, some, or none.
Recipe from MOOSEWOOD COOKBOOK by Mollie Katzen © 1977, 1992, used with permission of Ten Speed Press. CompuCook's Recipe Collection.
Posted by phannema@... and mcBuster on 97 Recipe by: Moosewood